Cooking with corn brings back memories for me...my family grew corn on the farm where I grew up in North Carolina. I remember picking up corn the picker left behind in fall. This recipe is a colorful side dish for anyone who loves vegetables.
Recommended: 22 Ways to Eat Corn on the Cob This Summer
- 1/4 cup butter
- 1/4 cup chopped onion
- 4-1/2 cups diced peeled yellow summer squash (about 4 squash)
- 3 cups fresh corn
- 3 large tomatoes, peeled and diced
- 1-1/4 teaspoons salt
- 1/4 teaspoon pepper
- Melt butter in a large saucepan over medium heat. Saute onion until soft, about 3-5 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are done. Yield: 10 servings.
Originally published as Corn Medley in Bountiful Harvest Cookbook 1994, p37
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